It is our number one priority to keep you and our staff safe during this time. Many of our services are running remotely with enhanced health and safety measures put in place. Find out more about how each of our services has been affected. Read our Coronavirus updates here
By swapping regular mince for Quorn, this veggie chilli recipes transforms a dinnertime favourite into a healthy, veg-packed meal. If you haven't cooked with soya mince before, our tip is to pack the sauce with bags of flavour, which the mince will soak up as it simmers. Try doubling or tripling (or quadrupling!) the recipe and freezing leftovers for lunches throughout the week - trust us, the flavour keeps on improving!
1/2 tin kidney beans1/2 tin chopped tomatoes1 packet of chilli seasoningHandful mushrooms1/2 onion1/4 bag Quorn minceSpray oil
75g brown rice1tbsp sour creamFresh coriander (optional)
1. Heat a pan on medium heat and spray with oil. Fry the onion until it begins to soften. Add the mushrooms and the Quorn and cook them until they begin to brown slightly.2. Add in the tinned tomatoes, kidney beans and seasoning and bring to a boil. Once bubbling, reduce the heat and simmer for about 25 minutes, stirring frequently.3. Cook the rice according packet instructions until tender.4. Serve the chilli over rice and top with sour cream and a few sprigs of coriander, if liked.
Don't forget to download your free recipe card by clicking on the image:
Have you tried any of our other healthy recipes? Click HERE to check them out!And why not share your veggie chilli pictures and recipes with us on Facebook and Instagram? Use the handle @achieveoxfordshire. We’d love to see what you’ve been cooking!Want healthy recipes like this delivered direct to your inbox? Why not sign up to our mailing list! This is a monthly round-up of good news stories, handy tips and hints, recipes, exercise videos and more. Click the button to sign up:Join our mailing list!